Each Challenge Brings
New Inspiration
Fujibussan was founded on March 23, 1979, by Hiroshi Sekiguchi, who now serves as chairman. Although we now have many clients, our beginnings were humble, operating from a small workshop unknown to many. Here is a look at our journey to where we are today.
1940 -
Saved and Mesmerized by Fishing: How it All Began
Our founder and chairman, Hiroshi Sekiguchi, was born in 1940 in Shinjuku, Tokyo, as the second son among five siblings. During World War II, he evacuated to his mother's rural hometown in Tochigi, where he helped his family by catching river fish with his father. This period of fishing brought him joy amidst the hardships.
After the war, as a mischievous high school student, Sekiguchi's love for fishing grew. His passion eventually turned into a career, and after graduating from university, he became a foreign correspondent for a fishing magazine, traveling extensively for work.
1962 -
Discovering the Joy of Eating Fish: A Life-Changing Event in Denmark
In his twenties, Sekiguchi not only enjoyed fishing but also discovered the joy of tasting fish. A pivotal moment occurred during a magazine assignment in Denmark, where he experienced smoked salmon that was unlike anything he had tasted before—soft, aromatic, and delicately spiced. Determined to bring this experience to Japan, he faced immense challenges. In 1979 Japan, there were no resources to make smoked salmon.
Depending solely on the memory of the delightful taste he experienced in Denmark, Sekiguchi wrote down the recipe in a notebook and collaborated with a machinist to create a smoker from scratch. After months of trial and error, he finally succeeded in developing his original smoker. Over the following years, he refined the process and developed a smoker that met his high standards for producing delicious smoked salmon. His perseverance, driven by the belief that being the first to master the craft would secure his success, ultimately paid off.
After months of repeated failures, Sekiguchi finally completed his entirely original smoker. He spent the next several years refining it, developing a smoker that could produce the delicious smoked salmon he envisioned. His dedication, driven by the belief that being the first to succeed would lead to unmatched success, eventually bore fruit.
1979 -
Becoming a Leading Expert in Smoked Salmon: Establishing the Company
"Delicious! I'd love to use this at my place," was the feedback Sekiguchi received for his smoked salmon. Word spread, and renowned chefs and gourmet customers sought him out. He became a prominent figure, writing a how-to-book on smoked salmon, and even appeared on NHK's "Men's Cooking" to teach his trade.
Encouraged by the positive reception, Sekiguchi decided to turn his passion into a business in his mid-30s, founding Fujibussan. However, the journey was not an easy one. He had to meet the high standards of his discerning clientele and ensure top-notch hygiene, necessitating significant improvements in his smoker's performance to handle large orders profitably.
However, this was just the beginning of the real challenges. The customers were seasoned professionals with discerning palates, and there could be no compromise on taste. Above all, hygiene was paramount. Compared to today's standards, the original smoker he developed was clearly low-spec. To meet the large volume of orders and make the business profitable, a significant improvement in performance was essential.
1985 -
Researching High-Quality Smoked Salmon and Exploring New Products in the 1980s
To produce high-quality smoked salmon, Sekiguchi and his small team worked tirelessly, often making products by night and selling them by day. This routine, though physically demanding, was sustained by their pride in creating the finest smoked salmon for Japan.
Although the physical demands were intense, their spirits remained strong. This resilience was fueled by a quiet pride in their mission to deliver the finest smoked salmon throughout Japan.
During the 1980s, as Japan's economy boomed, Fujibussan's smoked salmon gained recognition in the hotel and restaurant industry. They also expanded their product range by experimenting with marinades and escabeche.
1991 -
Expanding Further in the 1990s and 2000s: Continuously Delivering the Joy of Gastronomy
In the 1990s, we began developing products for airlines, and our flavors became a staple in the menus of Japan's leading airlines. In 2000, we started developing desserts, followed by creative sushi in 2002.
Today, Fujibussan continues to incorporate the latest culinary trends, offering a diverse range of dishes including French, Italian, and Japanese cuisine.
Starting with smoked salmon, we have expanded our business in response to evolving times and customer needs. Our goal remains to deliver Fujibussan's delicious offerings to customers in Japan and abroad.
The journey of gastronomy is endless. Despite challenges, continued efforts lead to new experiences and happiness. Fujibussan's mission is to continuously innovate, enhancing our unique techniques and know-how to bring joy and satisfaction to more people. We look forward to your continued support and expectations.
